Chicken Shawarma

Looking for the star dish for your Mediterranean feast? This Chicken Shawarma recipe is full of color and flavor. It’s also a great way to use up extra Imperfect onions, garlic and parsley that are still in your fridge. Bon appetite!

Ingredients

2 lbs boneless chicken thighs, cut in half

6 tsp shawarma seasoning

8 cloves garlic, minced

1 tsp sea salt

1 Tbsp Aleppo pepper flakes

2 large white onions, quartered

2 Tbsp fresh flat-leaf parsley

1/4 c olive oil

Instructions

Preheat the oven 425 F.

Add the chicken and all ingredients to a freezer bag, making sure to thoroughly combine ingredients to evenly coat the chicken.

Marinade for 4 hours and then roast in the oven for 30-40 mins or until they begin to brown slightly.

Remove from oven and thinly slice chicken/onions, then return to oven to cook an additional 20 minutes.

Remove from oven, rest briefly then sprinkle with a handful of chopped parsley.

Keep in a warm oven until ready to serve.

Recipe Notes

This recipe saves well so make a large batch and bring it to work or enjoy a delicious dinner of leftovers all week!